3 mango
2 tablespoons lemon juice
nonstick cooking spray
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Peel the mangoes. With the thin side of the peeled mango facing you, slice the wide lobes off one mango, as close to the pit as you can get. Turn the mango 45 degrees and slice off the narrow lobes, again getting as close to the pit as you can. Discard the pit or reserve for another use (pit will still be surrounded with quite a bit of mango flesh). Repeat with the other two mangoes.
3 mango
vegetable peeler
knife
chopping board
Take each large lobe and place it cut side down on your cutting board. With your knife parallel to the chopping board, slice the lobe in half to create 2 equal slices. Leaving the two slices on top of each other, slice the stack into 4 long, equal spears. Slice the small lobes in half longways to make 2 equal spears. Repeat with all the mango.
Place the mangoes in a large bowl and toss with the lemon juice. Cover the bowl and place it in the refrigerator for 1 hour.
2 tablespoons lemon juice
large bowl
plastic wrap
measuring spoons
Pat the mango spears dry with paper towels.
paper towels
Generously spray both June Air Baskets with nonstick cooking spray. Divide the mango spears between the June Air Baskets, leaving room between the slices for air to flow freely.
nonstick cooking spray
2 June Air Baskets
Slide the June Air Baskets into the middle and top shelf positions. Dehydrate the mango spears 8 hours, until they are firm and chewy but not dried out. June will notify you when the mango spears are ready.
June Oven
Remove the June Air Baskets from the June Oven. Allow the dried mango slices to cool completely before serving or storing in an airtight container.
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